On 21/04/2013 12:48 PM, Janet Bostwick wrote:

>>> I've had the dessert at Brennan's with the whole table side show. They
>>> used ripe bananas. Delicious!
>>
>> I can tell you from experience, and from seeing them done on a TV cook
>> show, that under ripe bananas cooked in the butter and sugar soften and
>> get sweet. The reason for using slightly under ripe bananas is that
>> they do not turn completely to mush.
>>
> I meant ripe, firm, just sweet. Not soft with brown spots on skin. I
> think I am agreeing with you.



OK.... that works. A just ripened banana should have enough texture to
work. A very ripe banana OTOH, one with a lot of black on it, is more
likely to turn into a bunch of mush when cooked. Even a barely ripe one
gets pretty soft when cooked.